Green Curry Fried Rice
Every bite of this fried rice dish is permeated with the delicious flavors of Thai green curry.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Tablespoon green curry paste
- 1 cup boneless skinless chicken
- 1/2 cup coconut milk
- 1 Tablespoon fish sauce
- 1/2 Tablespoon sugar
- 2 makrut lime leaves
- 1/2 cup Chinese long beans
- 1/2 cup bamboo shoots, canned
- 3 cups cooked jasmine rice (refrigerated for at least 2 hours)
- 1/4 cup Thai basil leaves
- 1 red jalapeno pepper
Instructions
- 1
Prepare the Ingredients: Wash the fresh vegetables and herbs. Cut the Chinese long beans and bamboo shoots into 1" long segments. Pluck the Thai basil leaves from their stems. Devein and tear the makrut lime leaves into small pieces. Slice the red pepper into rounds. Finally, cut the chicken into bite-sized pieces.
- 2
Make the Curry Sauce: Heat a tablespoon of mild-flavored oil in a pan over medium heat. Add the curry paste and the chicken and cook until the chicken is no longer pink. Next add the coconut milk and torn makrut lime leaves and let simmer for a few minutes. Then season with fish sauce and sugar.
- 3
Add the Vegetables: Next add the long beans and bamboo shoots. Stir into the curry sauce and then allow to cook for several minutes, until the vegetables are done, but still firm.1
- 4
Add the Rice: Add the cooked jasmine rice and mix into the curry sauce until all rice grains are coated. Then add the Thai basil leaves and red pepper slices and mix everything together. Take off the heat and serve with a sprig of Thai basil on top.